Walnut Free Cranberry Ginger Infused Water
Bright, refreshing, and just a little fancy, this infused water is the kind of drink that makes a plain glass of H2O feel like something worth savoring. Tart cranberries, zingy fresh ginger, cool cucumber, and fragrant mint all come together in a pitcher that looks as good as it tastes. Lightly crushing the cranberries before adding them is the key move here — it coaxes out their deep ruby color and juice without turning everything cloudy or bitter. A drizzle of maple syrup is entirely optional, but it adds a gentle sweetness that rounds out the ginger's heat beautifully. The longer it sits in the fridge, the more the flavors bloom, so making it ahead is actually encouraged. It's a naturally tree-nut-free sip with zero hidden ingredients to stress over — just whole, recognizable produce and water. Serve it over ice at a brunch table or keep a pitcher chilled all week for effortless hydration that feels like a treat.
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Learn more →Ingredients
4 servings
- 2 quarts cold filtered water
- ½ cup fresh cranberries, lightly crushed
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- ½ medium cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly torn
- 1 tbsp maple syrup (optional)
Instructions
- 1
Place the cranberries on a cutting board and press down firmly with the flat side of a knife or the back of a wooden spoon to lightly crush each one — just enough to split the skin and release the juice without fully mashing them.
- 2
Add the crushed cranberries, sliced ginger, cucumber slices, and torn mint leaves to a large pitcher. Drizzle in the maple syrup, if using.
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